Sweet Potato Hand Pies Recipe with Flaky Crust and Spiced Filling

Sweet Potato Hand Pies

Sweet potato hand pies take the cozy flavor of a classic sweet potato pie and tuck it into a flaky crust you can hold in one hand. Each little half moon is filled with spiced mashed sweet potatoes, fried until the crust turns golden and crisp, and finished with a sweet icing glaze.

They are flexible little treats. Serve them as a snack, set them out as dessert, or add them to a Thanksgiving menu beside the larger pies. The original recipe describes them as a handheld sweet potato pie, and that is exactly how they eat, with all the warm spice and creamy filling and no fork required.

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Because the dough and the filling both come together quickly, these are a good project for a weekend afternoon or a make ahead bake for a party. The recipe also includes complete oven and air fryer instructions, so you are not limited to frying.

If you enjoy sweet potato in savory dishes too, Sweet Potato And Chicken Pie is a hearty dinner option that uses the same vegetable in a completely different way. There is also a pumpkin cream cheese hand pie variation for fall if you would rather have a creamy pumpkin filling.

Ingredients & Substitutions

The ingredient list is short, and most of it is probably in your pantry already. The original sweet potato hand pies recipe keeps the filling to a handful of basics, which is part of why these come together so fast.

The crust. Use one recipe of homemade pie crust, or two boxes of store bought pie crust if you want to skip the rolling and chilling. An all butter pie crust works beautifully here because the butter gives the fried crust that flaky, tender shatter.

The filling. You need 2 cups (240 g) of mashed sweet potatoes, which is about 2 large sweet potatoes. Boil them until a knife slides in with no resistance, drain them well, and mash until completely smooth. Lumps make the pies harder to seal, and extra water makes the filling weep.

The sweetener and spice. A quarter cup of packed light brown sugar adds sweetness, moisture, and a subtle caramel note that pairs so well with sweet potato. Half a teaspoon of ground cinnamon and a quarter teaspoon of ground nutmeg bring the warm spice.

If you would rather use one jar, 3/4 teaspoon of pumpkin pie spice can stand in for both.

The frying oil. Canola oil or vegetable oil are the best choices because they have a neutral flavor and a high smoke point, so they will not taste heavy or burn before the crust browns. Used oil can be cleaned and reused afterward, so nothing goes to waste.

The glaze. Three cups of confectioners’ sugar whisked with 6 to 9 tablespoons of whole milk makes a pourable icing. You can dip each pie for a full coat, or drizzle the glaze over the top for a lighter finish.

If you are looking for more ways to cook with sweet potatoes while you have them on hand, Best Jamaican Sweet Potato Recipe is a great one to try next.

Can I Use Canned Sweet Potatoes?

Yes, canned sweet potatoes are a handy shortcut, and the original recipe covers how to use them well. Drain and rinse them first. Rinsing washes away some of the extra sweetness that comes from the canning liquid, which keeps the filling balanced. Then mash them until smooth and use them in place of the fresh mashed sweet potatoes.

One tip: taste before you sweeten. If the mashed sweet potatoes already taste quite sweet, hold back a little of the brown sugar so the filling does not tip over into candy territory.

Can I Assemble The Hand Pies Ahead Of Time?

Absolutely, and this is one of the best things about hand pies. You can fill, fold, and crimp the whole batch, then freeze them uncooked so they are ready to fry or bake whenever you want them.

1. Arrange the assembled hand pies on a baking sheet lined with parchment paper.
2. Freeze for a few hours, until they are solid all the way through.
3. Transfer the frozen pies to a freezer safe container and keep them for up to 3 months.

Label and date the container so you are not guessing later. When you are ready to cook, take out only what you need and add a few minutes to the frying or baking time, since the pies go into the hot oil or the oven straight from frozen.

Storing & Reheating Sweet Potato Hand Pies

Let the cooked hand pies cool to room temperature before you put them away. Once they are cool, place them in an airtight container and refrigerate. They keep well for 2 to 3 days.

Cold pastry loses its crispness, so reheat before serving. A few minutes in the oven or the air fryer brings the crust back to life and warms the filling through, and both methods are recommended for the best texture.

Cool completely before storing. Sealing warm hand pies in a container traps steam and turns a crisp crust soft.

Can I Freeze Sweet Potato Hand Pies

Yes. Cooked hand pies freeze well, which makes them handy to keep on hand for lunches or a quick dessert. Since one batch makes 26 hand pies, freezing is a smart move if you are not serving them all at once.

1. Cool the hand pies completely.
2. Wrap each one tightly in plastic wrap.
3. Place the wrapped pies in a freezer safe bag or container.

They keep in the freezer for up to 2 months. Reheat them in the oven or the air fryer to bring back the crisp crust.

In the testing notes shared with the original recipe, tasters praised the filling’s sweetness and spice level, the dessert friendly size of each pie, the flaky crust, and the way the sweet potato filling and the glaze work together. They also noted that these hand pies would be a good fit for holidays, Thanksgiving in particular.

Ingredients

This recipe makes 26 hand pies. Here is what you need.

For the filling and crust

• 1 recipe homemade pie crust, or 2 boxes of store bought pie crust
• 2 cups (240 g) mashed sweet potatoes
• 1/4 cup (50 g) light brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Canola oil, for frying

For the glaze

• 3 cups (375 g) confectioners’ sugar
• 6 to 9 tablespoons whole milk

Instructions

These are the stovetop instructions, which is the main method for this recipe. If you would rather bake or air fry, see the Notes section below.

1. Add the mashed sweet potatoes to a medium bowl. Stir in the light brown sugar, cinnamon, and nutmeg until everything is fully combined, then set the filling aside.
2. On a lightly floured surface, roll the pie crust out to 1/8 inch thick. Cut rounds with a 4 to 5 inch round cookie cutter. A homemade crust should give you 26 to 28 rounds, and store bought crust may give you fewer.
3. Place 1 tablespoon of the sweet potato filling on each round.
4. Fold each round into a half moon shape. Wet the edges with a little water to help them seal, crimp with a fork, and set the finished pies aside.
5. In a medium pot over medium heat, add 2 to 3 inches of oil. Heat it until it reaches 375 degrees F.
6. Place 2 to 3 hand pies in the hot oil and fry until golden brown, about 2 to 3 minutes. Move them to a baking sheet lined with paper towels. Before each new batch, check that the oil is back at 375 degrees F, since it cools down after frying.
7. For the glaze, whisk the confectioners’ sugar with 6 tablespoons of milk in a small bowl. Add more milk 1 tablespoon at a time until the glaze is thin enough to pour.
8. While the hand pies are still warm, coat each one with the glaze.

Serve the glazed hand pies while they are still warm, or let them cool to room temperature on a rack. Either way, keep any leftovers covered so the glaze stays glossy.

Notes

Frying is the main method, but the original recipe also includes two hands off alternatives. Both start with fully assembled hand pies and finish with the same glaze.

Oven. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Place the assembled hand pies on the lined sheet and bake for 15 to 17 minutes, until golden brown. Coat the warm pies with glaze.

Air fryer. Assemble the hand pies as directed and place them in a single layer in the air fryer basket. Depending on the size of your air fryer, you may need to work in batches.

Spray the tops with cooking spray and air fry at 360 degrees F for 6 to 8 minutes, until golden brown. Coat the warm pies with glaze.

Recipe details

This batch is generous, so it works for a crowd or for stocking the freezer.

Once you have the technique down, the same filling and crust formula is easy to repeat for holidays, lunch boxes, or a weekend treat with coffee.

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Sweet Potato Hand Pies

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Sweet Potato Hand Pies Sweet potato hand pies take the cozy flavor of a classic sweet potato pie and tuck it into a flaky crust you can hold in one hand. Each little half moon is filled with spiced mashed sweet potatoes, fried until the crust turns golden and crisp, and finished with a sweet icing glaze.

• Total Time: 23 min
• Yield: 26 hand pies 1x

Ingredients

Scale 1x2x3x

Filling & Crust
1 recipe homemade pie crust recipe, or 2 boxes store-bought
2 cups mashed sweet potatoes
1/4 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
canola oil, for frying

Glaze
3 cups confectioners’ sugar
6–9 tablespoons whole milk

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Instructions

Main Instructions
1-To a medium bowl, add mashed sweet: To a medium bowl, add mashed sweet potatoes. Stir in the light brown sugar, cinnamon, and nutmeg until fully combined. Set aside.
2-On a lightly floured surface, roll out: On a lightly floured surface, roll out the pie crust to 1/8-inch thick. Use a 4-5 inch round cookie cutter to cut the crust. (You should get 26-28 pie crust rounds if using homemade; it may be less if using store-bought.)
3-Add 1 tablespoon of sweet potato filling: Add 1 tablespoon of sweet potato filling to each round.
4-Fold each mini pie crust into a: Fold each mini pie crust into a half-moon shape. Use water to wet the edges to help seal each crust. Crimp with a fork and set aside.
5-In a medium pot over medium heat,: In a medium pot over medium heat, add 2-3 inches of oil. Heat the oil until it reaches a temperature of 375°F.
6-Place 2-3 hand pies into the hot: Place 2-3 hand pies into the hot oil. Fry until golden brown (2-3 minutes). Transfer to a paper towel-lined baking sheet. (Before adding each batch of hand pies, make sure the temperature of the oil is at 375°F; it may cool down after each batch.)
7-In a small bowl, whisk together the: In a small bowl, whisk together the confectioners’ sugar and 6 tablespoons of milk. Add more milk if needed, 1 tablespoon at a time, until the glaze reaches a pourable consistency.
8-While the hand pies are still warm,: While the hand pies are still warm, coat each with the glaze.

Alternative Methods
9-Oven Instructions: Oven Instructions: Preheat oven to 400°F. Line a baking sheet with parchment paper. Place assembled hand pies onto the lined baking sheet. Bake for 15-17 minutes, or until golden brown. Coat warm hand pies with glaze.
10-Air Fryer Instructions: Air Fryer Instructions: Assemble hand pies as instructed. Place hand pies in a single layer into the basket of your air fryer. (Depending on the size of the air fryer, you may have to work in batches.) Spray the tops of the hand pies with cooking spray. Air fry at 360°F for 6-8 minutes, or until golden brown. Coat warm hand pies with glaze.

Last Step:

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• Prep Time: 20 min
• Cook Time: 3 min
• Method: stovetop

Nutrition

• Calories: 193